It is better to fry crispy meat with corn starch or sweet potato starch. Difference between sweet potato starch and corn starch in frying crispy meat.

As we all know, fried crispy meat is a popular home-cooked dish, which is made in many ways, crisp in taste, delicious and delicious. Many people like to eat fried crispy meat. Some people fry crispy meat at home, so which is better, corn starch or sweet potato starch? Let's take a closer look!

Is it better to use corn starch or sweet potato starch for frying crispy meat? It is best to use sweet potato starch.

Everyone now knows that frying crispy meat with starch will be more fragrant and crisp, but some friends still want to ask, "With so many kinds of starch, how do I know which one to use?" Actually, I was a little confused when I made crispy meat for the first time. It's the first time to use corn starch, and it doesn't seem so crisp. It was not until later that a chef friend told me that their hotel fried crispy meat with sweet potato starch, and the crispy meat fried with this starch would be crisper and crisper. Later, I quickly bought meat and tried it at home. Sure enough, the cooked crispy meat is no different from that made outside! This taught me another specialty.

Pay attention to the word "crisp" when frying crispy meat. Flour paste is very sticky, which can make the meat full and fry crispy meat. Although the appearance will not be much different, the taste is not crisp at all, but if it is allowed to cool for a while, the skin will begin to soften. Fried crispy meat with starch paste will not be as soft as flour, and starch paste will not be as thick as flour, so it can only be used in meat.

Method of frying crispy meat Ingredients: front leg meat 1000g.

Ingredients: 3 eggs and appropriate amount of sweet potato starch.

Seasoning: salt, pepper powder, chicken powder, cooking wine and cooking oil.

Production steps:

1, meat processing

Clean the front leg meat, then change the knife and cut it into uniform strips, and then squeeze out the excess water in the strips for later use.

2. Pickling of meat

Drain the meat, put it in a bowl, then add a little salt, pepper powder, chicken powder, a little cooking wine and clear water (about 150g), and then stir repeatedly to make the meat strips completely absorb the clear water, and the seasoning is completely stirred evenly, then add three eggs, add a proper amount of starch, and then stir evenly again until the surface of the meat becomes sticky and the starch completely covers the meat strips, and then add a little more.

3. Barbecue

Add cooking oil into the pot, turn to low heat after the oil temperature rises to 60%, and then put the meat strips evenly into the pot. After adding, do not stir the meat strips. After the meat strips are formed, turn them slowly with a spoon to heat them evenly, then turn the fire to medium fire and continue frying for about 40 seconds, then take them out immediately, then raise the oil temperature to 70%, then put the meat strips in a pot and fry them at high temperature for about 10 second, and then take them out immediately.

4. Flat loading

After the excess oil in the crispy meat is drained, it is put on a plate and finished. Finally, you can sprinkle some salt and pepper or Chili powder on the surface of the crispy meat to enrich the taste.

What kind of meat should be used to fry crispy meat? Why is my fried crispy meat firewood and chewy?

The choice of meat is very important. You have chosen the meat, and this dish is almost half done. So what kind of meat should be used to stir-fry crispy meat? This is very simple. My family sells pork, and I know the purpose of each piece of meat very well. The best choice for deep-fried crispy meat is tenderloin, or the sandwich meat in the front leg, which is a very tender and smooth part of the pig. Crispy meat cooked in other parts will taste hard and firewood!